Cocktail Chronicles
An excellent blog by a man who has more cocktail books than I thought were published.

cocktailnerd
Gabriel has crafted a fine site and shares some of my pain with a state-run liquor system. He also manages to post about 4000 times more than me, and it’s always interesting!

Dave’s Drinks
Anyone who posts about exotic cocktails makes it on this blogroll!

Days That End In “Y”
An all-around drinking blog that posts quality news on the world of spirits, beer, wine, gadgets… the list goes on, as do the posts, which are too numerous to count. “Updated frequently” would be an understatement.

Dr. Bamboo
A fellow Pennsylvanian with a penchant for art and fine cocktails.

Favorite Posts

For the newcomer, coconut cream may look like a bad bedroom experiment – each can filled with translucent lard balls suspended in a snot-like fluid. But there’s an easy way to bring these disturbing partners together: empty the whole mess into a tupperware container or mason jar, pop on the lid, and shake vigorously. A coagulated mass of tasty white glory awaits you. Keep it in the fridge and it will likely stay “emulsified” for a long time.

Aurora Bora Borealis

Blend for 15 seconds (or shake and strain) and donate to a tiki mug that looks like an angry Wind god.

Notes:

Coruba is the only dark Jamaican rum of its style worth drinking. Gosling’s is a mildly acceptable substitute. Myers should be avoided at all costs. Bring the flames.

Coco Lopez is sometimes hard to find, but I see it popping up in more stores (often ghetto ones). If anyone has tasted a better coconut cream, please share.

I chose El Dorado 3-year (ED3) to add a little more punch since there is a lot of sweet and creamy going on in the drink. Your favorite medium-aggressive white rum will do.

Orgeat and orange were a crime fighting pair like no other, and they had a long run together… that is, until coconut cream showed up. The duo thought they packed heat in style before, but now their magic has been transformed into a bazooka of flavor. Throw any villain into the mix, be it a Kraken, a gin-wielding beefeater, or the smarmiest of pirates, and every battle turns into a festival of love.

After reading that first paragraph, I have my doubts as to whether or not I can ever look at Coco Lopez the same way again, now it just seems so……..dirty.

That said, nothing beats a good Painkiller, its simple, classic, and easy to make, and lets be honest, if you are going to drink something called a “Painkiller” you’re gonna need to be able to make it quickly and easily, and in large quantities.

Fave coconut cream drink: Painkiller. It uses a great rum (Pusser’s), you can easily tailor the amount of it to suit the taste of your guests, and it’s finished with cinnamon and nutmeg, which make everything better.

As for Myers, I’ve never understood the white-hot hatred for it. It’s not something I’m ever going to drink by itself, but I think it works perfectly well in many drinks. The open contempt for Gosling’s puzzles me too…I think it has it’s uses.

Coco Lopez grosses me out, it looks like shortening, and if I read the ingredient list I go into cardiac arrest. But boy does it smell and taste good. Next time, though, I swear I’m just going to use coconut scented suntan oil.

Funny you should ask this cuz I’ve been thinking about coconut a lot this week. I have a confession to make (and it’s nothing to do with Rick’s description of coconut cream). Coconut plus lime tends to give me heartburn. I’’m struggling to sublimate this by sheer force of will, but in the meantime, I’m making Piña Coladas.

Instead of Lopez, I’ve been using Thai coconut milk sweetened with vanilla syrup, 2:1. Works great.